Pecan Butterscotch Cookie Ice Cream Sandwiches

Preheat oven to 350°F.

In an electric mixer fitted with the paddle attachment, cream together butter and sugar on high speed until light and fluffy.

Lower speed and add eggs one at a time, beating well with each addition, then stir in vanilla.

In a medium bowl, combine flour, baking soda, and salt. Gradually add dry ingredients to the wet ingredients. Fold in pecans.

Drop cookie dough by the tablespoon onto greased cookie sheets, spacing them a few inches apart.

Bake cookies until lightly browned, 8 to 10 minutes. Transfer cookies to a wire rack to cool completely.

Assemble the ice cream sandwiches: Let the ice cream sit at room temperature for 10 to 15 minutes to soften.

Turn one cookie over and place one scoop of ice cream on the bottom of the cookie. (If you want a thicker layer of ice cream, you can put two scoops instead.)

9  Place another cookie on top of the ice cream, right side up. Gently squeeze the cookies together to sandwich the  ice cream. Smoothen the ice cream edges with an offset spatula, if desired.

10  Serve immediately or place in a resealable freezer bag to enjoy later. Place wax paper squares in between sandwiches to prevent them from sticking to each other.